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Creamy Sun-Dried Tomato, Miso, and Basil Pesto Pasta with Roasted Mushrooms
VEGAN GASTRONOMY10Ingredients
50Minutes
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Ingredients
US|METRIC
7 SERVINGS
- 1/2 lb. rigatoni pasta (or pasta of choice, for GF option, use your favorite gluten-free pasta)
- 3/4 cup vegetable broth (low sodium)
- 1/3 cup pesto (Sun-Dried Tomato, Miso, Basil Pesto)
- 1 box white button mushrooms (de-stemmed and cut into quarters)
- 1 box cremini mushrooms (de-stemmed and cut into quarters)
- freshly ground black pepper
- olive oil
- salt
- 1 cup unsalted cashews (soaked in water for 2-4 hours)
- 1 cup water
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